Saint Prefert, Domaine
Summary
Domaine Saint Préfert is a 13.2-hectare estate in Châteauneuf-du-Pape's southern sector, producing Grenache-dominant wines from 70-year-old vines grown in the region's characteristic galets roulés over clay-limestone soils. Under Isabel Ferrando's direction since 2003, the domaine maintains traditional winemaking methods including concrete fermentation and neutral vessel aging while embracing biodynamic farming principles, continuing the estate's century-old commitment to quality and appellation authenticity.
Heritage & Leadership
Domaine Saint Préfert was established in 1920 by Fernand Serre, who became one of the first winemakers in the southern Rhône to bottle his own wines rather than selling to négociants. The estate remained in the Serre family until 2003, when Isabel Ferrando, a former banker with a passion for wine, purchased the property. Ferrando, who had studied enology in Châteauneuf-du-Pape, made a decisive career change to pursue her winemaking ambitions in this historic appellation.
Under Ferrando's leadership, Domaine Saint Préfert has undergone significant transformation while maintaining respect for its heritage. In 2009, she expanded the estate's holdings by acquiring Domaine Janasse's Saint Préfert parcels, which included old-vine Grenache. Ferrando serves as both proprietor and winemaker, overseeing all aspects of production with a hands-on approach. Her commitment to quality has been recognized through consistent critical acclaim for her wines, particularly the Collection Charles Giraud and Auguste Favier cuvées.
Vineyards & Wines
Domaine Saint Préfert encompasses 13.2 hectares of vineyards situated exclusively within the Châteauneuf-du-Pape appellation, primarily in the southern sector. The estate's parcels are distributed across several lieux-dits including La Guigasse, Le Cristia, and Serres. The vineyards feature the region's characteristic galets roulés—large, heat-retaining stones—covering clay-limestone subsoils, with some parcels containing sandy soils that produce wines of particular finesse.
The estate's plantings consist predominantly of Grenache (60%), complemented by Mourvèdre (15%), Syrah (15%), Cinsault (5%), and small amounts of white varieties including Clairette and Bourboulenc (5%). Many of the Grenache vines date back to the 1920s and 1930s, with an average vine age of 70 years across the estate. The vineyards are planted at elevations ranging from 35 to 120 meters above sea level.
The domaine produces several distinctive cuvées, including the flagship Collection Charles Giraud, composed primarily of Grenache and Mourvèdre from 60+ year-old vines. The Auguste Favier blends Grenache with approximately 15% Cinsault, while Colombis is crafted exclusively from Grenache. The estate also produces a limited quantity of white Châteauneuf-du-Pape from Clairette, Roussanne, and Bourboulenc.
Philosophy & Practice
Domaine Saint Préfert follows biodynamic farming principles, having received Demeter certification in 2013. Vineyard work is conducted according to lunar cycles, with all harvesting performed manually in small crates to preserve berry integrity. Cover crops are maintained between rows to promote biodiversity and soil health, while horse plowing is employed in certain parcels to minimize soil compaction.
In the cellar, Ferrando employs traditional winemaking techniques with minimal intervention. Grapes undergo careful sorting before fermentation, which occurs with indigenous yeasts in concrete tanks. Maceration periods vary by cuvée but typically extend 21-28 days. The estate practices whole-cluster fermentation for a significant portion of its production, particularly for Grenache, to enhance aromatic complexity and structural integrity.
Aging protocols are tailored to each wine: the Collection Charles Giraud matures for 18 months in 600-liter demi-muids, while the Auguste Favier spends 14-16 months in a combination of concrete tanks and neutral oak. Temperature control is maintained through the estate's traditional semi-underground cellar design rather than mechanical means. Bottling occurs without fining and with minimal filtration, typically during favorable lunar phases in accordance with biodynamic principles.